Ingredients
– 250 grams all-purpose flour [This forms the base of the cake, providing structure and a tender texture that holds everything together without making it heavy]
– 200 grams sugar [It sweetens the batter just right, balancing the tartness of the blueberries and helping create that caramelized top]
– 100 grams butter [Adds rich, creamy flavor and keeps the cake moist; make sure it’s softened for easy mixing]
– 2 large eggs [These bind the ingredients and add lift, resulting in a fluffy crumb that’s oh-so-satisfying]
– 150 milliliters milk [Brings the batter to the perfect consistency and adds a subtle creaminess that enhances the overall mouthfeel]
– 1 teaspoon baking powder [This little guy makes the cake rise and stay light, so don’t skip it for the best results]
– 250 grams fresh blueberries [They provide juicy bursts of flavor and color, making the cake visually appealing and packed with natural goodness]
– 100 grams coconut oil [to replace butter in vegan version]
– 150 milliliters almond milk [to replace dairy milk in vegan version]
– 2 flax eggs [to replace regular eggs in vegan version]
– 2 tablespoons ground flaxseed [to make flax eggs in vegan version]
– 6 tablespoons water [to make flax eggs in vegan version]
– 250 grams gluten-free flour blend [to replace all-purpose flour in gluten-free version]
– 150 grams sugar substitute like stevia [to reduce calories in low-calorie version]
– 75 grams butter [reduced amount for low-calorie version]
– 300 grams blueberries [increased amount for low-calorie version]
Instructions
1-First Step: Gather and Prep Your Ingredients Begin by pulling out all your ingredients and measuring them accurately to avoid any rush later. Start with softening the 100 grams of butter and washing the 250 grams of fresh blueberries to remove any dirt. This mise en place step takes about 10 minutes and sets you up for smooth sailing.
2-Second Step: Mix the Dry Ingredients In a large bowl, whisk together the 250 grams of all-purpose flour and 1 teaspoon of baking powder until well combined. This creates a fluffy base for your cake, so take your time to ensure there are no lumps. Once mixed, set it aside and move on to the wet ingredients for the best results.
3-Third Step: Combine the Wet Ingredients In another bowl, cream the 100 grams of softened butter with 200 grams of sugar until it’s light and fluffy this should take about 2-3 minutes with a hand mixer. Add the 2 large eggs one at a time, beating well after each, then stir in the 150 milliliters of milk to form a smooth batter. This step builds the cake’s moisture and flavor, so mix thoroughly.
4-Fourth Step: Fold in the Blueberry Gently fold the fresh blueberries into the wet mixture, being careful not to crush them for that perfect pop in every bite. Now, gradually add the dry ingredients to the wet ones, stirring just until combined to keep the batter light. This usually takes 1-2 minutes and is key to avoiding a tough cake.
5-Fifth Step: Prepare the Pan and Bake Pour the batter into a greased 9-inch baking pan, spreading it evenly. Preheat your oven to 180 degrees Celsius and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it after 20 minutes to prevent over-browning, and let it cool in the pan for 10 minutes before serving.
6-Final Step: Finishing Touches and Serving Once baked, let the cake cool completely on a wire rack to set its structure, then slice it into generous portions. Serve warm with a dollop of yogurt or fresh fruit for an extra treat, and watch it disappear at your next gathering. For more baking inspiration, check out our guide on funfetti Greek yogurt muffins to elevate your breakfast game.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
☕ Use strong, freshly brewed coffee for the most robust flavor
🫐 Toss blueberries in 1 tablespoon of flour before adding to prevent sinking to the bottom
⏰ This cake tastes even better the next day as the coffee flavor develops and intensifies
- Prep Time: 25 minutes
- Cooling: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg